Process of preparing malt extract



Dec. 13, 1955 F L, G, KUNZ 2326,95?

PROCESS OF PREPARING MALT EXTRACT Filed Aug. 28, 1952 2 Sheets-Sheet 2 KETTLE 5 lne/enfer fr@ erz'cl. @Kunz @y M m United States Patent O 2,726,957 PROCESS F PREPARING MALT EXTRACT Frederick L. G. Kunz, Lake Forest, Ill. Application August 28, 1952, Serial No. 306,889 13 Claims. (Cl. 99-51) My invention relates to an improvement in process of preparing an extract from malted, unmalted, or malted and unmalted cereal grain. One object is to increase the surface area of the material being treated and thereby provide a higher extract yield and a shorter reaction time, because of faster, more thorough wetting and dispersion of solids in the liquid reagent phase.

Another object of the invention is to provide better enzymatic action.

Another object is to provide an improved procedure for recovering the liquids. The fine grinding characteristic of my invention so reduces the size of the particle and so distributes the starch and the enzymes that they are held readily available for the necessary enzymatic action.

Another object of the invention is a procedure which involves a minimum unit labor cost.

Another object is to obtain the ultimate material yield in the brewery, distillery or allied or parallel processes, from malted or unmalted grains employed to yield a liquid extract.

Another object is to provide continuous centrifugal separation of insoluble solids from liquids and continuously and simultaneously discharge the separated insoluble solids and the clarified liquids.

Other objects will appear from time to time throughout the specification and claims.

This application is a continuation in part of my copending application Serial No. 242,204, led August 17, 1951, now abandoned.

My invention is illustrated more or less diagrammatically in the accompanying drawings, wherein:

Figure 1 is a flow sheet or diagrammatic plant lay-out;

Figure 2 is a similar diagram illustrating a modification of the device disclosed in Figure l.

Like parts are indicated by like characters throughout the specication and drawings.

l employ a prepared grain substantially finer than is conventional in current practice. Referring to Figure l, prepared and differentiated grain solids are delivered to a mechanical disintegrator (not shown) for dispersion of solids in a liquid phase. This is necessary because with the finely ground solids that I propose to use it is essential that the solids be dispersed in the liquid with a minimum of delay as otherwise enzymatic action is irregular and continues with respect to various parts of the solids for different lengths of time and this results in unsatisfactory results. As a matter of fact, it is of the utmost importance that the entire mass of solids be dispersed in the liquid phase in from ve to ten minutes time. Thereafter this material is mashed in the mash tongue A in the usual manner except that the time of mashing may be shortened because of the initial complete dispersion of the solids. The mash from the mash tun A is delivered to an initial centrifuge B1 for the initial separation of insoluble solids from the clarified liquid extract. The solids pass from the centrifuge B1 to the dilution tank C. The liquid from the centrifuge B1 goes to a second stage centrifuge B2, in series with B1. The clarified liquid from the centrifuge B2 is suitable to be delivered to the kettle, but the sludge or recovered solids are returned to the sparge tank C, are suitably mixed with sparging water, and the sparged solids again pass to a series of centrifuges D1 and D2. The liquid from the centrifuge D1 is re-centrifuged in the centrifuge D2 and the clarified liquid fromthecentrifuge D2 is passed on ICC to the kettle with the liquid from the end centrifuge B2 of the earlier series. The extracted solids from the second series of centrifuges D1 and D2 may go to a dryer or to other suitable disposal.

As an example, l propose to use a slurry type of mash, quite thin because a thicker mash will not centrifuge. The mash will include between two and one-half and three and one-half parts by weight of water to one part by weight of dry solids (as its basis). The malt will be ground, husk and all so that sixty to ninety percent will pass through a one hundred mesh screen. The grind must be uniform but occur without heating of the product and the remaining ten to twenty percent, too coarse to pass through the screen will nevertheless as a result of the grinding, be small enough in size and of such volume that it also will not interfere with the centrifuging. Under some circumstances the remaining ten to twenty percent of oversized solids may be discarded or may be subject to further treatment such as reclassification and further re-grindiug. The water and the solids enter the mash tun having been wetted for but a short time, for example, ten minutes, because if wetting takes too long, the enzymatic process will go too far with the earlier wetted elements of the mash.

The mash contents must, of course, be completely wetted and if by any chance the mechanical dispersion has not wetted all of the solids, and this will seldom if ever happen, at any rate the situation will be set up such that in the mash tongue wetting is immediately completed and enzymatic action can take place commencing at a predetermined initial temperature which, for example, may well be F., the mash being held at this temperature for perhaps as much as a half hour, the mash slurry being continuously circulated. Thereafter, the mash will be heated to approximately 154 F., more or less, such temperature being held for twenty minutes, more or less, until conversion is completed depending on the amount of sugar desired. It is essential that nothing remains in the mash higher in molecular weight than maltodextrine. Y

Barley malt adjuncts, such as corn grits or rice will be ground to the same specification as the barley malt, will be mixed with water and rice to ten percent malt and cooked at a temperature finally reaching not over 212 F. The principal adjuncts with which l am dealing are corn grits or brewers rice or other raw grain; the adjuncts do not have any substantial amount of enzymes. The enzymes are in the malt. convert the starch in the grain to sugars, and to solubilize certain proteins.

Standard practice is to boil the grits or other adjuncts for about one-half hour. By grinding them very fine, I am able to reduce the total conversion time because the finer the grind the more rapid the enzymatic action can be as a result of the more intimate contact of the enzymes with the entire mash when the content of the cooker is dropped into the mash tun.

The less the boiling time, the better. This is because boiling dissolves coloring matter, gives a darker end product and is likely to result in undesirable taste. Fine grinding and short boiling time reduces these difficulties and, under some circumstances, fine grinding may make it possible to avoid boiling altogether.

After cooking, I drop the contents of the cooker at 212 F. or thereabout into the main mash tun, the temperature of which may be of the order of 100 F. 'Ille temperature in the tun immediately rises. The temperature of the material in the tun before the dropping in of the cooker contents may vary depending on the particular product desired. The temperature will normally be controlled to get the desired sugar production.

Finely ground material ofthe type which I propose to use cannot be usedV ,in ,connection withy the usual type They are necessary to granaat? of mash tun and ilter, maltr extract production becauseA iine grinding will result in clogging the filter to the extent that the malt extract cannot be satisfactorily produced.

Referring now more Specifically to the'disclosure of Figure 2, 1 is a converter. It may discharge by gravity to the first centrifuge as shown in Figure 2 or the mash may be discharged by gravity to a pump and thereby supplied to a plurality of such centrifuges'in parallel.

I propose to yhold the mash in )the tun until the desired conversion is completed, after which the, mash will be centrifuged. Referring nowv to Figure 2', this mash will be made up of malt heated in the tun to a temperature as above indicated of the order of 100 F. The adjuncts will be Acooked inthe cookerZ and'then dropped into thel tun and the adjuncts plus the malt will remain in the tun until conversion is complete. Then the contents of Vthe Vmash tun is' discharged to centrifuge 3. Cen-k trifuge 3 separates fibrous material from the liquid and discharges it direct to a solids,l dilution tank 4. The eluent from the centrifuge 3 is supplied to centrifuge 5.V The centrifuge 5 separates insoluble proteinaceous material which Vis returned to the solids dilution tank 4. TheY remaining extract or elilucnt from the centrifuge 5 isdischarged to the kettle 6. Y

YThe ysolids and liquids'v 4from the solids dilution tank 4 are supplied tothe centrifuge7 which makes the same kind of separation as was accomplished by the centrifuge 3, discharging brous material to the solids dilution tank 8, while discharging the eiuent to the centrifuge 9. The centrifuge 9 separates the insoluble proteinaceous materialA and discharges the extract or effluent to the kettle 6. The insoluble proteinaceous material will be discharged to be dried or otherwise treated without going to the second solids dilutiontank 8.

The centrifuge will receive the material from the dilution tank 8 and since the insoluble proteinaceous material from the centrifuge 9 bypasses the tank 8, the centrifuge 10 will treat only the fibrous material and the extract or efliuent, the fibrous material being separately discharged, andthe extract going from centrifuge 10 to the kettle.

There are circumstances when' it is highly desirable to separate and have as separate products, on the one hand, fibrous material, onfthe otherl hand, proteinaceous material.

By this arrangement, the mash is subjected to a pluralit'y of centrifuging steps, and Vtlzrerseparatefd solidsto a plurality of 'solidsL dilution steps`,r`rnakingfthe further centrifuging possible. 'The resultant fibrous solids are discharged from the system as practically fully extracted. The Yresultant prot-einaceous material is discharged from thel system as practically pure insoluble proteinaceous material for further use.r The extract from thermalted and unmalted cereal grains is discharged'to the kettle.

In considering the details of my'method and its position in the general'brewing process, the following points may be noted: The husk of the barley malt' may be separated from the other constituents and separately ground and processed, the Water'ex'tract ofthe malt llrusks'being later added to the main portion of materials being processed. Or, as an alternative, the entire barley malt may be ground as a whole and processed; l

The continuously and centrifugally separated and discharged solids are water washed-to remove the extractible components. The last wash water is immediately` available and maybe used'as the initial water or as part of the water required for the new material for subsequent,

My. prime. purpose. is to. obtain the ultimate` material` yield in the brewery, distillery or allied or parallel processes, from malted or unmalted grains, including but not limited to barley malt and corngrits. These are made to yield a liquid extract, brewersiwort or distillers slurry, through the addition of water and conversion factors.

As willV be clear from the, drawing, tiled herewith, I am able to separate continuously thev liquids and solids resulting from the mashing operation by the use of centrifugal machinesorcentrifuges.

Among the advantages of my method are, initially, the. use of a much more finely ground or divided malt or other grain stul than can be used with a filter bed comprised of the materials treated. This is not possible with the existing equipmentnow in use. i am able ina, continuous process to separateinsolubley solids from a. liquid extract and I amable to separate liquids from solids without establishing a filter bed of the materials.. being treated. Prior artpractice does not; permit continuousseparation. l

The currentlyused brewery equipment does not permit or maintain al positively controlled, constant, uniformV rate of ow of liquid.

It will be realized that whereas l illustrate a plurality of primary centrifuges or centrifuging zonesv and secondary centrifuges or centrifuging ztones, it will beunder-i stood that, under some circumstances, I,k may employl a single primary centrit'ugingV zonel and3 a singlel secondarycentrifuging zone.

It is to be emphasized that previous methods.- give a` mixture of the total insoluble solids, primarily protein and fiber. My method separates the protein from, the fiber, discharging each of them, separately from the system.

The relationship between the centrifuges is of the utmost importance. Two separate types of centrifuge are used in pairs. The iirst centrifuge in each pairextracts and discharges primarily fibrous materialand that fibrous material after passing through the dilution tank and being mixed with other elements is treated by the first centrifuge of the next pair and so on. The second centrifuge ofeach pair separates the insoluble proteinaceous materialtfrom thersyrup or, extract, dischargingthe extract to the kettle and returning the'. insoluble proteina ceous portion to the. dilution tank where it is mixed with the fibrous material discharged by thev first centrifuge,v

themixtureI being againtreated for the samen kind of separation. Thus at,v the end of the. series, Il amable to get substantially pure. ibrous material and substantially purev proteinaceous material, each as a separate product,

the remaining liquiderv extract being supplied tov thev kettle. Y

l'Only solublesv are wanted in the. kettle. YThe insolu-V bles mustfbe substantially removed from` the liquid before it enters the kettle. Thev insolubles are of two principal kinds-'fibrous and proteinaceous. It is usual in this art to ,separate the solubles and the insolubles and when they insolubles are mixed fibrous and protein, their use. is limited, I propose to separate the fibrous insolubles or solids, the proteinaceous insolubles, and the solubles because there are many important uses for separated fibrous' much smaller amount of water and get. a larger amountV of extract because the solids. are dispersed through the liquid phase-and` there is no necessity of running large volumes. of water through2 a mass of solids subiect to channelling asin the prior practice.

The initial mix in the mash tun is preferably.l from.

two and one-half to three, partsv by weight.. of.V water to` one part solids (as is). The iibrous material returned from the centrifuges to the mixing tank is substantially hand dry. Therefore water must be added in about the same proportion, two and one-half to three parts of water to one part insolubles, but because the volume of solid material discharged from the two centrifuges to the dilution tank is much smaller than that originally present in the mash (due to previous extraction), a lesser amount of water is necessary.

From a given amount of material in the mash tun, I am able to get a larger amount of extract or, if desired, the same amount of extract of higher specic gravity than has heretofore been possible. In other wordsfor example-from ten percent less material in the mash tun I am able to get the same quantity of extract at the same specific gravity for the kettle. The fiber discharged by the first centrifuge goes to the dilution tank as a substantially dry product and is there washed, and then is treated again in the next centrifuge so that if there is any soluble proteinaceous material or any other solubles left with the fibrous solids after the first treatment, those solubles will be extracted in the second or third treatment.

The husk or fibrous material is basic when filtering is relied upon because the husk makes the matrix for the lter bed. Since I do not use a filter bed the husk can be separated from the proteinaceous material.

The important difference between my method and those heretofore used is that heretofore the sparge water supplied to the mash tun results in supplying to the kettle a series of worts of different .specific gravity. Run-off time of the wort from the mash tun heretofore takes from four to five hours. The iirst wort may be of a specilic gravity from 19 to 24 Balling. Each such successive Wort fed to the kettle from the tun is of less specific gravity and this change in specific gravity occurring over this long period of time results in less satisfactory color and flavor characteristics,

On the other hand, by my method the mash tun is rapidly discharged to the centrifuges and the various centrifuges each supply extract to the kettle at substantially the same time.

I claim:

l. The method of producing malt extract which consists in grinding the malt and the adjuncts to such a lineness that ninety percent will pass through a hundred mesh screen, forming a thin slurry-like mash of the ground malt and adjuncts in the proportions of approximately two and one-half to three parts by weight of water to one part grain, heating the mash until starch conversion is complete, then without further treatment centrifuging the mash to separate out the iibrous solids, centrifuging the resultant effluent to separate the wort and the non-soluble proteinaceous material, mixing the fibrous and the proteinaceous material with water and subjecting the resultant liquid to a further centrifuging to separate out the fibrous solids, subjecting the resultant' effluent to centrifugal separation to separate the wort from the nonsoluble proteinaceous material and discharging the fibrous material and the proteinaceous material separately for further treatment.

2. The method of producing malt extract which consists in grinding the malt and the adjuncts separately to such a iineness that ninety percent will pass through a hundred mesh screen, then wetting the malt to form a thin slurry-type mash in the order of two and one-half to three parts by weight of water to one part by weight of dry solids, as is basis, at room temperature, then heating the slurry to approximately one hundred degrees F. and maintaining such temperature for approximately one half hour, meanwhile mixing the adjuncts with from live to ten percent malt in the same general proportion with water and cooking this slurry at a temperature finally reaching but not over two hundred twelve degrees F., then suddenly mixing the adjunct s lurryAwththe malt slurry whereby the temperature of the mixture is in the neigli borhood of one hundred fifty-four degrees F. and maintaining such temperature for approximately twenty minutes Vuntil conversion is completed, no starch is left and there is nothing in the mash of higher molecular weight than malto dextrine, then discharging the mash from the conversion zone and clarifying it by centrifugal force to separate the fibrous non-soluble material from the liquor, then subjecting the liquor to centrifugal separation to separate the heavy insoluble proteinaceous material from the wort.

3. The method of producing malt extract which consists in grinding the malt and the adjuncts separately to such a fineness that ninety percent will pass through a hundred mesh screen, then wetting the malt to form a thin slurry-type mash in the order of two and one-half to three parts by weight of water to one part by weight of dry solids, as is basis, at room temperature, then heating the slurry to approximately one hundred degrees F. and maintaining such temperature for approximately one half hour, meanwhile mixing the adjuncts with from five to ten percent malt in the same general proportion with water and cooking this slurry at a temperature finally reaching but not over two hundred twelve degrees F., then suddenly mixing the adjunct slurry with the malt slurry whereby the temperature of the mixture is in the neighborhood of one hundred fifty-four degrees F. and maintaining such temperature for approximately twenty minutes until conversion is completed, no starch is left and there is nothing inthe mash of higher molecular Weight than malto dextrine, then discharging the mash from the conversion zone and clarifying it by centrifugal force to separate the fibrous non-soluble material from the liquor, then subjecting the liquor to centrifugal separation to separate the heavy insoluble proteinaceous material from the wort, mixing the fibrous material and the proteinaceous material with water, subjecting the resultant liquor again to centrifugal separation whereby the fibrous material and the liquor are separated, then subjecting the liquor again to centrifugal separation to separate the wort from the heavy insoluble proteinaceous material, discharging the wort and the proteinaceous material and the brous material for further treatment.

,4. The method of preparing malt extract which consists in grinding the malt andthe adjuncts to such neness that ninety percent will pass through a hundred mesh screen, separately cooking the adjuncts with water at a temperature of not to exceed 212 F., meanwhile raising the temperature of the malt with water to a temperature of in the order of F., then mixing the adjuncts and the malt and maintaining them in a conversion zone until conversion is substantially completed, then subjecting without further treatment the entire contents of the conversion zone to centrifugal separation to separate the heavy brous solids from the lighter liquids and nonbrous solids.

5. The method of preparing malt extract which consists in grinding the malt and the adjuncts to such fineness that ninety percent will pass through a hundred mesh screen, separately cooking the adjuncts with water at a temperature of not to exceed 212 F., meanwhile raising the temperature of the malt with water to n temperature of in the order -of 100 F., then mixing the adjuncts and the malt and maintaining them in a conversion zone until conversion is substantially completed, then subjecting without further treatment the entire contents of the conversion zone to centrifugal separation to separate the heavy fibrous solids from'the lighter liquids and nonfibroussolids, then subjecting the lighter liquid vand nontbrous solids to further centrifugal separation to separate the insoluble proteinaceous material from the wort.

6. The method of preparing malt extract which consists in grinding the malt and the adjuncts to such tineness that ninety percent will pass through a hundred mesh screen, ,separately cooking the adjuncts with water at a temperature ofY not to exceed 212,"I F., meanwhile raising the temperature of the malt with water to a temperature of in the order of* 100- F., then mixing the adjuncts andthe malt and maintaining them in a'conversi'on zone until conversion is substantially completed, then subjecting without further treatment the entire contents of the conversion zone to centrifugal separation to sep-` arate the heavy fibrous solids from the lighter liquids and non-fibrous solids, then'subjecting the lighterV liquid and non-fibrous solids to further centrifugal separation. to separate the insoluble proteinaceous material from the wort, discharging the wort for further treatment, mixing the proteinaceous material withthe fibrous solids in the presence of water and withoutA further treatment subjecting the resultant liquor toV centrifugal separation, discharging the heavy non-soluble fibrous material for further treatment.

7. The` method of preparing malt extract which consists in grinding the malt and the adjuncts to such tineness that ninety percent will passL through a hundred mesh screen, separately cooking the adjuncts with water at a temperature of not to exceed 212 F., meanwhile raising the. temperature ofy the malt with Waterto a temperature ofin the order of 100 F., then mixing the adjuncts-and themalt and maintaining them inV a conversion zoneuntil conversion is substantially completed, then subjectingwithout further treatment the entire contents of the conversion zone to centrifugal separation to separate the heavy fibrous solids from the lighter liquids and non. fibrous solids, then subjecting the lighter liquidl and1non. fibrous solids to further centrifugal separation to sep. arate the insoluble.protenaceous material from the wort, discharging the wort forfurther treatment, mixing the proteinaceous material with the fibrous solids in the presence of Water and without further treatment subjectingI the resultant liquor to centrifugal separation, discharging the heavy non-soluble fibrous material for furtherl treat ment, subjecting the lighter effluent to a further centrifuf gal separation, recovering the heavy non-soluble proteinaceous material for further treatment and diSGhargingthe wort for mixture with the wort from the seeondcentrifugal treatment for discharge to kettle and the like.

8. The process of preparing a cereal extract which includes grinding the cereal, mashing the cereal, centrifuging the mash, passing the solids Vfrom the centrifuging zone to a sparging zone, withdrawing the centrifuged liquid and re-.centrifuging it, returning thev Sludge, from the second centrifuging zone to the sparking gone, 17e.-l moving the Clarified liquid which is passed through the Second centrifugine zoner for use. withdrawing sparge@ solids from the, Spargins zone, centriusing the. Sparse@ solids in a third centrifugins zone, removing the. neutrifugedV liquid and recentrifuging it. in a fourth centrifugng 2911, withdrawing the nally entrfuged1iqud for use, and withdrawing the extracted solids 4from the last two centrifuging zones for further treatmentror use.

9. The process of preparing. a cereal .extrat which comprises grinding the cereal to such a fineness that. 8f) t 90 per cent will @as stllrough` a, 1,00 mesh sor, mashing the cereal, subjecting the mash to a two-.stage een: trifugal separation, collectingy and sparging the solids fronfboth of said stages and subjecting the, spargecll to a two-.stage centrifugal separation, and collectingand commingling the effluent from the second stage of both of said centrifugal separations, the first of said two stages separating theV fibrousz solidsl from the liquid 4,in each instance, and the secondrof saidtwo stages sep-a t@ ing the ncn-fbrtmsV Solids from the liquidA iu 'easilinf. Stance., the euent 'from 111s first Steels. @imitating-fthe influent of the second stage. n

l0. The processof preparing a cereal extractv which comprises grinding the Cereal to such. e neness that l80 m90 per cent will pass through a. l-00 mes,h screen, mashf ing the. cereal, subjecting the mash to a two-stage eentrifugal separation, collecting and sparging.. the solids each instance, and the second of said stages separating the non-fibrous solids from the liquid inv earch instance, the ei'iluent from the first stage constitutingl the influent of the second stage, collecting and sparging the brous solids from the 'secondV mentioned first stage, subjecting the sparged solids to a. single stage centrifugalseparation, andlcollecting.- and commingling theefuent 'from both of said second stages and, from said last-mentioned single stage for use.

lll'. The methodof preparing a cereal extract which inc-ludesthe steps of-v grinding they cereal to suchneness that substantially y to `90 per cent will pass through a l0() mesh screen, mashing the cereal, and subjectingthe mash to two separate extracting operations, each of which comprises a two-stage centrifugal separation, the secondy extracting operation being preceded by a sparging of the solids resulting from vthe two stagesof the first operation, and the effluent fromv the second stage of both operations beingcomrningledto provide an extract of a concentration less than that of the effluent from the second stage ofthe firstoperation and greater than that of the effluent from the second stage of the second operation, thefirst stage 'in each instance separating the fibrous solids from the suspension being centrifuged, and the second stage in each instance separating the insoluble prctein'aceous material from the suspension being centrir'u-ged.

l2. The method of preparing a cereal extract which comprises the steps of. grinding the cereal to such finenessthat substantially 8O to 90 per cent will pass through a i mesh screen, mashing the ground-cereal, and subjecting the mashto three separate extracting operations, the first two of Which comprises a two-stage centrifugal separation and the third of which operations comprises a single stage centrifugal separation, the solids resulting from bothv stages of said first extracting operation being sparged to provide the `suspension to be subjected to said second extracting operation, and the solids from the first stage of said second operation being sparged to provide the suspension which is subjected to the third extracting operation, .the solids resulting from the single stage of said third operation and fromthe second stage of said second operation being separately collected, and the` effluent from the last stage of each operation being commingled.

13. The process of preparing a cereal extract which includes the steps ofgrinding the cereal to such 4fineness that substantially 80 to 90 per cent will pass through a 1GO mesh screen, mashingthe cereal to provide a mash suspension of fibrous solids and proteinaceous solids, subjecting theY mash to a firsty centrifuging operation to separatek the fibrous solids from the suspension, sparging thev fibrous solids resulting from the rst centrifuging operation and subjecting the sparged solids to a second centrifuging operation, sparging the solids resulting from said second centrifuging operationk and subjecting the same to a` third centrifuging operation, the efiiuent from said first centrifuging operation being subjected to a secondl stage of centrfuging separation' to separate said proteinaeeous solids from the suspension, and Vwithdrawing the effluent from the said second stage of said first eentrifuging operation and from said second and third centrifuging operations for use, the fibrous solids, in each instance, being subjected to continuous separation while the form of a fiuid suspension, and all of said ceptrifuging operations being carried on continuously and Simultaneouslystrzynsrr July 4, 195o 

1. THE METHOD OF PRODUCING MALT EXTRACT WHICH CONSISTS IN GRINDING THE MALT THE ADJUNCTS TO SUCH A FINENESS THAT NINETY PERCENT WILL PASS THROUGH A HUNDRED MESH SCREEN, FORMING A THIN SLURRY-LIKE MASH OF THE GROUND MALT AND ADJUNCTS IN THE PROPORTIONS OF APPROXIMATELY TWO AND ONE-HALF TO THREEE PARTS BY WEITHT OF WATER TO ONE PART GRAIN, HEATING THE MASH UNTIL STARCH CONVERSION IS COMPLETE, THEN WITHOUT FURTHER TREATMENT CENTRIFUGING THE MASH TO SEPARATE OUT THE FIBROUS SOLIDS, CENTRIFUGING THE RESULTANT EFFLUENT TO SEPARATE THE WORT AND THE NON-SOLUBLE PROTEINACEOUS MATERIAL, MIXING THE FIBROUS AND THE PROTEINACEOUS MATERIAL WITH WATER AND SUBJECTING THE RESULTANT LIQUID TO A FURTHER CENTRIFUGING TO SEPARATE OUT THE FIBROUS SOLIDS, SUBJECTING THE RESULTANT EFFLUENT TO CENTRIFUGAL SEPARATION TO SEPARATE THE WORT FROM THE NONSOLUBLE PROTEINACEOUS MATERIAL AND ISCHARGING THE FIBROUS MATERIAL AND THE PROTEINACEOUS MATERIAL SEPARATELY FOR FURTHER TREATMENT. 